Firehouse Burger from Champps Americana - Dallas News |

Firehouse Burger from Champps Americana

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1 oz. phase (melted butter or margarine)

Hamburger bun, no seeds

7 oz. hamburger meat (80/20 Ground Chuck - Angus beef, preferably- from the grocery store)

½ teaspoon Cajun seasoning

2 slices pepperjack cheese

Flamethrower pepper mix

1 oz. red and yellow peppers, 1 oz. poblano peppers, 1 oz. red onions sautéed together with ½ oz. olive oil, ½ ½ tbsp. of Cajun seasoning, and 2 tbsp. of diced green chiles

5 ⅛ inch slices jalapeno

½ oz. chipotle Tabasco

½ oz. mayonnaise

½ cup shredded lettuce

1 slice tomato

2 pickle chips

2 red onion rings

1 wooden toothpick


1. Brush 1 oz. of phase on the inside of the heel and crown of the bun

2. Place the bun on flat top, phase side down, and toast until golden brown

3. Generously season burger with Cajun seasoning on both sides

4. Place burger on flat top

5. Sautee flamethrower pepper mix

6. Flip burger when it is half cooked

7. Top burger with cheese and melt

8. Cook to a minimum of 155 degrees

9. Place heel on plate

10. Remove burger and place on heel bun

11. Top cheese with flamethrower pepper mix, piling high

12. Top peppers with jalapenos

13. Drizzle peppers with chipotle Tabasco

14. Place toppings on the crown of the burger (mayo, lettuce, tomato, pickles and onion rings)

15. Place crown with toppings on top of burger and skewer with wooden toothpick

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